Application

Can be used as a glaze directly onto meat portion, or as a marinade using the following directions:

Glaze: Use 100g of spice per 1kg of meat. Tumble and allow to stand for 15-30 minutes for the glaze to develop. (Dosage can vary 8% to 10%)

Marinade: Mix 50% glaze with 50% water (1:1 ratio), apply marinade at 20% of meat weight and tumble. Example 100g spice to 100g water and apply to 1kg of meat.

Sprinkle: Use 100g of Flavour Makers seasoning to coat meat evenly. Allow 15 mins for sprinkle to hydrate before cooking.

*2.5kg pack size